Ingredients
Carrots and glaze
- 2 lb carrots trimmed; cut into similar ½-inch-thick batons
- 2 tbsp olive oil
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 2 tbsp honey
- 1 tsp apple cider vinegar
- 0.25 tsp red chile flakes more at the table if desired
Equipment
- 13 × 18-inch rimmed baking sheet
- Heat-rated baking parchment
- Knife and cutting board
- Mixing bowl and small bowl
- Measuring spoons and whisk
- Spatula
Instructions
Roast and glaze
- Heat the oven to 425°F (220°C). Line a 13 × 18-inch rimmed baking sheet with parchment rated for that temperature.
- Wash and trim the carrots. Cut into batons about 2 inches long and ½ inch thick, splitting thick pieces so they cook evenly.
- Toss the carrots with olive oil, salt and black pepper. Spread in one layer with space between pieces; use a second pan if needed.
- Roast for 30–35 minutes, turning after about 18 minutes, until browned in places and tender when pierced with a fork. Check each pan separately.
- Whisk honey, cider vinegar and chile flakes together in a small bowl. Transfer the hot carrots to a clean serving bowl, add the glaze and toss. Taste before adding extra chile; serve warm.
Video
Notes
The Evolving Table video demonstrates a related roasted-carrot dish with a citrus spread and additional toppings; this version uses a simpler off-heat glaze. Original video published November 19, 2025. Do not serve honey to children under 12 months.
Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), in shallow containers. Use within 3–4 days and reheat to 165°F (74°C).